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Friday, January 14, 2011

Vegan Recipe - Corn and Quinoa Chowder

Every month, usually on the first Friday of the month, we post a vegan recipe. Why? Because a plant-based diet is good for the earth. If you'd like to read more about that, check out THIS POST.

One of my favorite sites is The Picky Eater. The author, Anjali, posts fabulous recipes such as Channa Masala, Vegetable Paella and Ricotta & Spinach Ravioli. She also writes informative articles on interesting topics such as why we should eat slowly and items to stock in a healthy pantry. You'll find reviews of restaurants in San Francisco, Portland and Brazil. Basically, her blog is a gold mine of health and food related information ... and with so many people vowing to get healthy this year, it's a must-read!

Anjali has graciously given me permission to share this recipe with you. She found it at Vegetarian Times and has included her healthy changes. It is warm and comforting ... and perfect on cold winter days. I hope you enjoy it as much as we do!

Corn and Quinoa Chowder

Servings: 6

Ingredients:

3/4 cup red or white quinoa, rinsed and drained (Anjali used white and says it makes the soup look more creamy)

1 tsp. cumin seeds

1-1/2 Tbs. olive oil (Anjali used about 3/4 of a Tbsp)

2-1/2 cups fresh or frozen corn kernels

1 large red potato, diced (about 1 cup)

4 small shallots, chopped (about 1/4 cup)

4 cups low-sodium vegetable broth

2 cups plain soymilk (Anjali used low fat soymilk)

1 large red bell pepper, diced

3 Tbs. chopped cilantro, plus a few sprigs for garnish

Lime wedges, optional (Anjali recommends using the Lime because it adds a wonderful flavor to the soup!)

Salt & Pepper to taste – this is a MUST!

Directions:

1. Toast quinoa and cumin seeds in pot over medium-high heat, 3 to 4 minutes, or until golden and fragrant, stirring constantly. Transfer to bowl.

2. Heat oil in pot; add corn, potato and shallots. Sauté 5 minutes, or until shallots are translucent. Add broth and soymilk, and bring to a boil.

4. Stir in bell pepper, cover and simmer 5 minutes, or until quinoa and vegetables are tender.

5. Remove from heat; stir in chopped cilantro. Season to taste with salt and pepper.

6. Ladle into soup bowls, and garnish with cilantro sprigs and lime wedges.

Anjali served the soup with toasted pita wedges and said they were fun to use as little dippers in the soup!

The original recipe, including more pictures and the nutritional information, can be found HERE.

I'd like to thank Anjali for sharing this wonderful recipe with us. If you have a favorite vegan recipe which you'd like to share, please send it to me HERE. And, for the complete list of recipes we've posted, please click HERE.